Grilled Rib Eye Steak with pan-fried mushroom sauce

4 aged rib-eye steaks

30 ml of olive oil

Salt and freshly ground black pepper

For the mushroom sauce:

60 ml (1/4 cup) dried shitake mushrooms

125 ml (1/2 cup) Leopard’s Leap Shiraz

250 g mushrooms, sliced

15 ml (1 tbsp) soy sauce

125 ml (1/2 cup) cream

Salt and freshly ground pepper

Prepare a fire providing enough medium to hot coals.

1. Heat the dried mushrooms and Shiraz in a small saucepan over medium heat and set aside for 30 minutes.
2. Fry mushrooms in a hot pan until all moisture has evaporated. Add the rehydrated mushrooms and wine and cook for 1 – 2 minutes. Add soya sauce and cream and leave to reduce to a syrupy consistency. Season to taste.
3. Season the meat on both sides with salt and pepper. Braai steaks on grid over hot coals for 3 – 4 minutes on each side for medium or until done to your preference. Serve with the mushroom sauce and a glass of 2019 Culinaria Grand Vin.